Smear management on raclette cheese

[NimbinValley]

I have been making raclette for about 6 months now and I am a bit disappointed with the flavour.  Does anyone have any advice on managing the smear?  How many times do I need to apply a smear for?  After the final smear has been applied can I vacuum pack the cheese and leave it to mature? For how long?  And at what temperature? Thanks. Paul.